What makes this dish extra delicious is the Golden Raisin Sage Sauce or Golden Raisin Beurre Noisette. It couldn’t be easier and you will not believe the great taste you will get from this simple process. I did not use Walleye but catfish. I really want to try it with the Walleye. Let me know if you use Walleye and how you like it!
To finish . . . place the fillet over rice pilaf and top with Golden Raisin Sage Beurre Noisette. This beautiful preparation is a favorite during select seasons, at Iven’s On The Bay, in the heart of the Brainerd Lakes Area of Minnesota, home base for In-Fisherman.
For the Golden Raisin Sage Beurre Noisette . . .